So, I'm heading up to a friend's lake house this weekend and I am planning to make and bring with me the brisket in this recipe:
It's braised until tender and then glazed with a mixture of the braising liquid and some jam. The glaze is applied to the fat side and broiled until crispy.
I need to do the braising on Wednesday night and then refrigerate (or freeze) the cooked brisket until Friday afternoon, at which point I'll finish it with the glaze. Normally, I would slice the brisket and refrigerate it in some braising liquid, then reheat in a low oven in the liquid, but in this case I fear that slicing and adding liquid will keep me from achieving a nice crust on the fat/glaze. However, I fear that trying to reheat it whole will result in a dried out brisket. What do you hounds suggest? I was thinking that if I left it whole and let it come to room temp before putting it under the broiler, the broiling process would heat it up enough that it would pass for hot, especially if I serve some heated braising liquid on the side. I could also put it in a 200 degree oven for an hour or so to further remove the chill without really HEATING it, then broil the glaze. Other ideas? Thanks!